Top 15 Super Cheesy Recipes – Cook It Right Now

Cheese, please! You can use it for breakfast, lunch, dinner as well as dessert – these super cheesy recipes are sure to fulfill your family’s stomachs. Try these recipes now!

1. Chili Mac

Ingredients:

  • 225g scooby doo pasta
  • 2 teaspoons canola oil
  • 1 finely chopped onion
  • 2 garlic cloves, minced
  • 1 finely chopped yellow pepper
  • 250 grams medium ground beef
  • 227-g pkg of sliced cremini mushrooms
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1/4 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 540-mL of jar red kidney beans, drained plus rinsed
  • 680-mL of jar passata (strained tomatoes)
  • 1 1/4 cups each of grated mozzarella and yellow cheddar

Instructions:

  1. Cook pasta as per package directions (omitting salt) till tender, 8 to 10 minutes. Drain and keep aside.
  2. Next, over medium heat, heat one extra-large frying pan.
  3. Add oil and then add garlic, onion, mushrooms, and pepper.
  4. Cook until mushrooms and onion start to soften, around 3 to 4 minutes. Crumble in meat.
  5. Now stir in tomato paste, dried oregano, chili powder, and salt.
  6. Cook, breaking up meat using a wooden spoon, till no longer pink, around 3 to 5 minutes.
  7. Add passata, beans, and cooked pasta. Boil gently until heated.
  8. Sprinkle cheese over the top. Lower heat to medium-low.
  9. Finally, cook, covered, till cheese melts, about 2 minutes.

2. Baked Cheese And Ham Frittata

This cheese and ham frittata is delicious warm, hot, or at room temperature!

Ingredients:

  • 6 eggs
  • 1 teaspoon dried basil leaves
  • 1/2 cup of finely chopped ham steak
  • 1 cup of grated cheddar cheese
  • 1 finely chopped plum tomato
  • 1/2 finely chopped red pepper
  • 1/2 finely chopped small red onion
  • 1/2 finely chopped zucchini
  • Fresh basil (optional)

Instructions:

  1. Preheat the oven to 350F. Lightly spray or oil a 9-inch pie plate.
  2. Then, in a large bowl, whisk the eggs with the dried basil. Now season with fresh pepper.
  3. Stir in cheese, tomato, ham, onion, zucchini and red pepper. Pour into the pie plate and steadily distribute vegetables.
  4. Bake in the centre of the oven till frittata is golden around its edges as well as firm when jiggled, about 30 to 35 minutes.
  5. Finally, sprinkle with the fresh basil just prior to serving.

3. Cheese Plus Apple Crumpet French Toast

Ingredients:

  • 1/4 cup of milk
  • 2 eggs
  • 1/8 teaspoon salt
  • 2 tablespoons butter, divided
  • 1 284-g pkg of crumpets
  • 2 thinly sliced gala apples
  • 1 tablespoon Dijon mustard (optional)
  • 1 teaspoon thyme leaves
  • 3/4 cup of grated cheddar cheese
  • 1 teaspoon olive oil
  • 1 teaspoon white balsamic vinegar
  • 5 cups baby arugula
  • Maple syrup (optional)

Instructions:

  1. In the top third of the oven, position rack. Preheat broiler.
  2. Spray one large baking sheet using oil.
  3. In one large baking dish, whisk eggs with salt and milk. Season with fresh pepper. Then, add crumpets and now soak for 5 minutes.
  4. In one medium frying pan, melt 1 tablespoon butter over medium. Add thyme and apples. Cook, stirring occasionally, till apples are slightly softened, around 3 to 5 minutes. After this, transfer to one large bowl.
  5. Melt remaining 1 tablespoon butter in the same pan. Then, add 1/2 of the crumpets.
  6. Now cook, flipping halfway through, till golden, about 4 to 6 minutes. Then, transfer to the prepared baking sheet. Thereafter, repeat with the other crumpets.
  7. Brush top of the crumpets with Dijon and then sprinkle with the cheddar.
  8. Now broil in the top third of the oven till cheese is melted as well as golden, about 2 minutes.
  9. Add arugula to apples. Then, drizzle with vinegar and oil. Toss to coat.
  10. Finally, serve apple salad with the crumpets drizzled with the maple syrup.

4. Super Nachos

Ingredients:

  • 4 teaspoons canola oil, divided
  • 8 whole-grain tortillas
  • 1/2 can (540-mL) navy beans, drained plus rinsed
  • 2 teaspoons chili powder
  • 1 garlic clove, minced
  • 1/2 teaspoon cumin
  • 1 454-g pkg of lean ground turkey
  • 1/2 teaspoon salt
  • 1 can (156-mL) tomato paste
  • 1 cup of grated Monterey Jack cheese
  • 1/2 cup water
  • 1 cup of shredded iceberg lettuce
  • 1 tomato, diced
  • 1/2 cup of sour cream
  • 1 thinly sliced green onion
  • 1/4 cup cilantro

Instructions:

  1. The first step is to position racks in the top as well as bottom thirds of the oven. Next preheat to 400F.
  2. Brush both sides of the tortillas with 3 teaspoons of oil. Stack tortillas and then slice into eight wedges. After this, arrange on two baking sheets. Now bake in the top as well as bottom thirds of the oven, switching plus rotating sheets halfway through, till crisp and golden, around 8 to 10 minutes.
  3. Transfer to one rack to cool. Then, preheat broiler.
  4. In a medium bowl, mash beans using a potato masher. Over medium-high heat, heat one medium nonstick frying pan.
  5. Add remaining 1 teaspoon of oil and then add chili powder, garlic, salt and cumin. Stir until fragrant, 30 seconds. Crumble in turkey.
  6. Cook, breaking meat up using a fork, until it is no longer pink, about 4 to 5 minutes.
  7. Add tomato paste, mashed beans and water. Cook till warmed through, about 2 minutes.
  8. Now divide tortilla chips between two large casserole dishes or shift all to one baking sheet.
  9. Then, spread tortillas out in a layer if possible. Evenly spoon turkey mixture over chips and later sprinkle with cheese.
  10. Roast in the top third of the oven just till cheese melts, 1 minute.
  11. Lastly, serve topped with sour cream, lettuce, tomato, cilantro and green onion.

5. Ravioli Lasagna

Ingredients:

  • 1 can (796-mL) crushed tomatoes
  • 1/2 cup milk
  • 1/2 cup of 35% cream
  • 2 garlic cloves, minced
  • 1 227-g pkg of sliced cremini mushrooms
  • 1 450-g pkg of Italian sausage, casings removed
  • 1 cup of grated mozzarella cheese
  • 1 700-g pkg of fresh ravioli, preferably cheese and spinach

Instructions:

  1. In a large bowl, stir tomatoes with milk, cream, and garlic.
  2. Line bottom plus sides of slow cooker using aluminum foil.
  3. Spread one -quarter of the tomato mixture over bottom. Now crumble a third of the sausage meat over the sauce and later a third of mushrooms.
  4. After this, arrange a third of the ravioli in one even layer over the mushrooms.
  5. Repeat with rest of tomato sauce, sausage, ravioli and mushrooms, ending with sauce. Evenly sprinkle with cheese.
  6. Cover plus cook on low heat, 6 to 8 hours.
  7. Remove lid and leave it to stand for 10 minutes before serving.

6. Mushroom Quesadilla

Ingredients:

  • 1 tablespoon unsalted butter
  • 1 150-g pkg of Boursin cheese, preferably herb and garlic
  • 2 227-g pkg of sliced button mushrooms
  • 2 cups of baby spinach, optional
  • 4 10-inch flour tortillas
  • 2 cups of grated mozzarella

Instructions:

  1. In a large nonstick pan, melt butter over medium-high heat. Next add mushrooms. Cook, stirring often, till mushrooms are browned around their edges, about 8 to 10 minutes. Then, transfer to one plate. Wipe pan clean.
  2. Spread a quarter portion of Boursin over 1/2 of a tortilla. Then, scatter mushrooms, mozzarella and spinach over Boursin. Now fold tortilla in half in order to enclose filling.
  3. Cook in a pan over medium-high heat till underside is golden, about 2 minutes.
  4. Then, flip and continue till the other side is golden, around 2 more minutes.
  5. Repeat with rest of tortillas as well as filling ingredients.
  6. After that, cut quesadillas into the wedges and immediately serve.

7. Chicken Enchiladas

Ingredients:

  • 1 tablespoon canola oil, divided
  • 1/8 teaspoon salt
  • 2 large skinless& boneless chicken breasts, and cut into thin, long strips
  • 1 small onion, chopped
  • 4 teaspoons chili powder
  • 2 garlic cloves, minced
  • 1/4 teaspoon hot chili flakes
  • 4 plum tomatoes, seeded plus finely chopped, divided
  • 2 teaspoons cumin
  • 2 cups of packed baby spinach
  • 8 small flour tortillas
  • 2 cups of grated Monterey Jack cheese, and divided
  • 1/2 cup of chopped cilantro, optional

Instructions:

  1. Preheat the oven to 450F. Next spray one 9 x 13-inch baking dish using oil.
  2. Over medium-high heat, heat one large nonstick frying pan. Next add 2 teaspoons of oil, and then add salt and chicken. Cook till no pink remains, 6 minutes.
  3. Transfer to one plate and keep aside. Lower heat to medium.
  4. Add remaining oil to the pan and then add garlic, onion, flakes and chili powder, half of tomatoes and cumin. Cook till vegetables soften, 2 minutes.
  5. Add spinach and stir till wilted. Remove from the heat. Stir in 1 cup of cheese and chicken.
  6. Scoop about 1/8 chicken mixture into the centre of each tortilla. Now roll into one cigar shape and put seam-side down in the baking dish.
  7. Top with remaining cheese and tomatoes.
  8. Bake in the centre of the oven till cheese melts, 5 minutes.
  9. Lastly, sprinkle with the chopped cilantro, if desired.

8. Easy Braised Beef Lasagna

Ingredients:

  • 2 tablespoons chopped Italian parsley
  • 4 cups of Braised Beef Ragout
  • 2 tablespoons chopped basil
  • ¼ teaspoon salt
  • 1/3 cup milk
  • 475 g ricotta
  • 1 cup of grated Parmesan cheese, divided
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons finely chopped anchovies
  • 360 grams fresh pasta sheets
  • ¼ teaspoon pepper

Instructions:

  1. Preheat the oven to 375F.
  2. Combine basil and parsley and stir 2 tablespoons into ragout mixture. Then, season with salt and keep aside.
  3. Combine ricotta with 2/3 cup of Parmesan, milk, anchovies, pepper and nutmeg.
  4. Then, spoon 1 cup of ragout over the bottom of one ovenproof casserole dish (8 x 10 inch) and now spread to the edges.
  5. Top with one layer of pasta sheets. After this, spread on another cup of ragout and spoon of this ricotta mixture over the top.
  6. Top with the different layer of ragout, pasta, and ricotta. Then, add the final layer of pasta.
  7. Spoon remaining ricotta and ragout over and finally, sprinkle with rest of 1/3 cup Parmesan.
  8. Cover dish using foil and bake for half an hour.
  9. Now remove foil and then bake 15 minutes longer or till sauce is bubbling. Leave it to stand 10 minutes and after this, sprinkle with remaining two tablespoons parsley and basil prior to serving.

9. Crustless Quiche

Ingredients:

  • 3 small potatoes, peeled plus sliced into 1/8-inch rounds
  • 7 eggs
  • 6 slices of deli ham, about 130 g
  • 1/2 teaspoon onion powder
  • 1 small head broccoli, and cut into florets, about two cups
  • 1/4 teaspoon salt
  • Ketchup (optional)
  • 1 cup of grated cheddar cheese

Instructions:

  1. Preheat the oven to 375F. Next fill a 12-inch oven safe frying pan halfway using water. Then, boil over medium-high heat.
  2. After this, add potato slices to the boiling water. Lower heat to medium to low. Simmer till potatoes are just tender, about 5 to 6 minutes. Drain and rinse using cold water.
  3. Now dry plus spray the similar frying pan using oil.
  4. Add a layer of the potato slices in order to cover the bottom of the pan. Then, layer remaining potatoes over the top. After that, lay slices of ham over potatoes.
  5. Whisk eggs with salt and onion powder. Season with fresh pepper.
  6. Pour egg mixture over potatoes and ham. Scatter broccoli over the egg mixture. Evenly sprinkle with cheese.
  7. Bake in the centre of the oven till golden and puffy, around 25 minutes.
  8. Cut into wedges and then serve with ketchup, if wanted.

10. Brie And Pear Grilled Cheese

Ingredients:

  • 3 oz Brie
  • 4 slices bread, like whole wheat or challah
  • 1/2  firm-ripe pear, like Bosc or Anjou
  • 1 teaspoon butter

Instructions:

  1. Slice pear and cheese thinly. Place 2 bread slices on a board. Then, top each with pear and cheese slices. After that, sandwich with remaining bread.
  2. Melt butter in a medium nonstick frying pan over medium heat. Then, cook sandwiches till golden on their bottom, 2 to 3 minutes.
  3. While pressing on top gently, carefully flip each sandwich using a spatula.
  4. Cover and cook till cheese is melted, around 2 more minutes. If browning too fast, reduce heat.
  5. Slice in half diagonally.
  6. Serve immediately.

11. Mummy Pizza Grilled Cheese

Ingredients:

  • 1 cup grated mozzarella
  • 8 slices of white sandwich bread
  • 2 thinly sliced plum tomatoes
  • 1 tablespoon olive oil
  • 8 large leaves of basil (optional)
  • 1/4 cup of store-bought pizza sauce
  • 8 slices of pitted black olives
  • 8 strips mozzarella, ¼-inch wide x 4 inch-long

Instructions

  1. Preheat broiler. Next sprinkle 4 slices of bread with cheese and then divide basil and tomato over cheese.
  2. Top with remaining four bread slices. After this, brush oil on two sides of sandwiches.
  3. Over medium heat, heat a large nonstick frying pan. Cook two sandwiches at one time till golden-brown, around 1 to 2 minutes per side.
  4. Repeat with remaining sandwiches and later arrange them on one baking sheet.
  5. Brush tops of the sandwiches with the pizza sauce. Then, lay cheese strips over sauce to create bandages and put olives for eyes.
  6. Broil in the centre of the oven till cheese melts, about 1 to 2 minutes.

12. Cheeseburger Meatloaf

Ingredients:

  • 2 eggs
  • 1/4 cup ketchup
  • 1 cup of Italian breadcrumbs
  • 4 teaspoons Worcestershire sauce
  • 2 garlic cloves, minced
  • 2 teaspoons Dijon mustard
  • 1 kg lean ground beef

Glaze:

  • 2 1/2 teaspoons brown sugar
  • 1/3 cup ketchup
  • 1/2 cup grated cheddar
  • 1 teaspoon Dijon mustard

Instructions:

  1. Line bottom of the slow cooker using parchment paper.
  2. Stir eggs with ketchup, breadcrumbs, Worcestershire sauce, garlic and Dijon in one large bowl. Then, crumble in beef and now work into egg mixture till combined.
  3. Scoop mixture onto the parchment. Then, shape into one loaf, around 8 x 4-inch. Cover plus cook on low, about 6 to 8 hours.
  4. Lift parchment from the slow cooker and then transfer meatloaf to one platter.
  5. For glaze, whisk brown sugar, ketchup, and Dijon in one small bowl. After this, brush over meatloaf.
  6. Sprinkle cheddar overglaze. Then, slice and serve hot.

13. Lasagna Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 thinly sliced onion
  • 1 garlic clove, minced
  • 1 tablespoon granulated sugar
  • 1 370-mL jar of roasted red peppers, drained plus chopped
  • 1/4 teaspoon salt
  • 3 cups of no-salt chicken broth
  • 1 660-mL bottle of passata (tomato purée)
  • 2 cups water
  • Basil (optional)
  • 2 cups of fettuccia riccia, and broken into some bite-sized pieces

Meatballs:

  • 1 egg
  • 250 grams mild Italian sausages, and casings removed
  • 1/2 cup of plain bread crumbs
  • 1/2 cup of shredded mozzarella
  • 1 tablespoon olive oil

Instructions:

  1. Heat one large saucepan over medium. Next add 1 tablespoon of oil, and onion. Cook till onion is golden brown, around 5 minutes.
  2. Add garlic, and then roasted peppers, salt and sugar. Season with fresh pepper. Now cook for 2 minutes.
  3. Pour in passata. Then, purée mixture in a pot with a blender or a hand blender in batches, till smooth. After this, pour in water and broth. Bring to boil, and then add pasta.
  4. Continue boiling, covered, till pasta is tender, about 10 to 12 minutes.
  5. Combine sausage meat with bread crumbs and egg using your hands in a medium bowl.
  6. Roll into around 30 ¾-inch meatballs. Over medium heat, heat a large nonstick frying pan.
  7. Add 1 tablespoon of oil and later meatballs. Cook, stirring as well as shaking pan often, till meatballs turn gold all over as well as cooked through, about 6 to 8 minutes.
  8. Ladle soup into the bowls. Then, top with meatballs. Lastly, sprinkle with basil and mozzarella.

14. Calzones With Turkey Kielbasa

Ingredients:

  • 4 teaspoons olive oil, divided
  • 1 finely chopped onion
  • 1 garlic clove, minced
  • 4 thinly sliced plum tomatoes
  • 5 cups of sliced mushrooms
  • 2 tablespoons tomato paste
  • 2 cups of grated mozzarella cheese
  • 550 grams store-bought pizza dough or a batch Perfect Pizza Dough
  • 2 tablespoons cold water
  • 1/2 300-g pkg of turkey kielbasa, finely chopped or thinly sliced

Instructions:

  1. In bottom third of the oven, position rack. Next preheat to 500F. Then, line one large baking sheet using parchment.
  2. Over high heat, heat one large frying pan.
  3. Add 2 teaspoons of oil, garlic, and onion. Cook, stirring occasionally, until onion begins to soften, about 1 to 2 minutes.
  4. Add mushrooms, tomato paste and tomatoes. Cook, stirring often, till most of this liquid has evaporated, about 8 to 10 minutes. Remove from heat.
  5. Put pizza dough on one lightly floured surface. Then, cut into six pieces. Now pat each piece into one flattened round. Roll each piece into a six-inch circle using one floured rolling pin.
  6. Divide mushroom filling into six portions, and scoop each one onto the lower half of each circle, making a 1-inch border.
  7. Top with kielbasa and cheese. Brush dough edges using cold water. After that, fold top over filling.
  8. Press firmly edges of dough together in order to seal. You can twist edges or press using a fork.
  9. Put calzones on the prepared baking sheet and lightly brush with remaining 2 teaspoons of oil.
  10. Heat in the bottom third of the oven until golden, about 10 to 12 minutes.

15. Potato Gnocchi With Broccoli Sauce And Creamy Ham

Ingredients:

  • 2 egg yolks
  • 2 large russet potatoes
  • 1 cup of all-purpose flour
  • 1 tablespoon melted butter
  • 1/4 teaspoon salt

Sauce:

  • 1 tablespoon butter
  • 1 onion, diced
  • 1 cup milk
  • 2 tablespoons all-purpose flour
  • 1/2 cup of low-sodium chicken broth
  • 1/2 cup of finely diced ham
  • 1 cup of finely chopped broccoli florets
  • 1/2 cup of grated cheddar cheese

Instructions:

  1. Wash and next prick potatoes all over using a fork. Then, microwave on high, 6 minutes. After that, flip and continue to microwave till potatoes are tender, six more minutes.
  2. As cool enough to handle, peel off plus discard skin carefully. Pass or mash potato through one ricer into one large bowl.
  3. Add egg yolks to the cooled potatoes. Then, stir in 1 cup of flour and salt. Now lightly knead dough in the bowl. The dough should be smooth plus barely sticky.
  4. Divide into three portions. Then, roll each into one rope, about 1/2 inch thick and thereafter cut the rope into 1/2-inch pieces. Keep aside on one lightly floured surface.
  5. Now drop gnocchi into one large boiling water pot.
  6. As they float to their surface, using a slotted spoon to scoop out into a large bowl.
  7. Drizzle with 1 tablespoon melted butter and then toss to coat.
  8. In a large saucepan, melt 1 tablespoon butter over medium.
  9. Add onion and cook till it is soft, 3 minutes. Whisk in two tablespoons flour and then cook for 1 minute.
  10. Add broth and milk and continue whisking till sauce is thickened and smooth, 2 minutes.
  11. Stir in broccoli, cheese and ham.
  12. Lower heat to medium to low and simmer till broccoli is cooked, about four more minutes.
  13. Finally, stir in gnocchi.

This guest post is by Emily Pham, a blogger with many years of experience in searching the best natural home remedies for beauty and health issues. All contents provided are for informational and educational purposes. We recommend you consult a healthcare professional to determine which method is appropriate for you.

Top 15 Super Cheesy Recipes – Cook It Right Now was last modified: July 2nd, 2018 by Alie Ryna
DO YOU KNOW YOUR BODY TOXICITY SCORE?Discover Now !!!